Creamy Honey Roasted Acorn Squash Soup
Creamy Honey Roasted Acorn Squash Soup is the ultimate comfort dish for chilly evenings. This velvety soup blends the natural sweetness of roasted acorn squash with honey and spices, creating a warm and inviting flavor that delights the palate. Perfect as a starter or main course, this easy-to-make recipe is both nourishing and visually appealing, making it ideal for cozy dinners or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Soup
- Method: Baking/Sautéing
- Cuisine: American
Ingredients
Scale
- 1 medium acorn squash (about 1.5 lbs)
- 2 tbsp honey
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the acorn squash, remove seeds, and brush cut sides with olive oil. Drizzle honey over the squash and sprinkle with salt.
- Place the halves cut-side down on the baking sheet and roast for 30-35 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft, about 5 minutes.
- Scoop out the roasted squash flesh into the pot, add vegetable broth and coconut milk, then blend until smooth using an immersion blender.
- Season with salt and pepper to taste. Serve hot with a drizzle of honey or toasted pumpkin seeds for garnish.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added depth of flavor, consider incorporating spices like nutmeg or cayenne pepper. - Swap acorn squash with butternut squash or pumpkin for different variations. - Store leftover soup in an airtight container in the refrigerator for up to four days.